Beer Battered Onion Rings Recipe

Name: Beer Battered Onion Rings
Prep time: 45 min
Cook time: 50 min
Total time: 95 min
Yield: Serves 1 or more
Ingredients: 1 large sweet onion; Ice water (for soaking onions); 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon seasoned salt; 1/2 cup yellow cornmeal; 1 cup beer; 1 large egg; vegetable oil (for frying); 1/2 teaspoon cayenne pepper (optional)

Get ready to experience the crispiest, most flavorful beer battered onion rings you've ever tasted! These golden beauties are perfect for game day, parties, or a delicious weeknight treat. Made with simple ingredients and a touch of beer for extra depth, these onion rings are incredibly easy to make and even better the next day. Use Vidalia, Spanish, or Bermuda onions – your choice! Add a kick with cayenne pepper for those who like a little heat. Plan ahead slightly as the onions need a quick ice bath and the batter needs chilling time for optimal results. Crispy, crunchy, and unbelievably addictive!

Prep Time 45 mins

Cook Time 50 mins

Calories 398.7 kcal

Protein 22g

Rating 3.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beer Battered Onion Rings

1 large sweet onion
Ice water (for soaking onions)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon seasoned salt
1/2 cup yellow cornmeal
1 cup beer
1 large egg
vegetable oil (for frying)
1/2 teaspoon cayenne pepper (optional)

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How to Make Beer Battered Onion Rings

Slice your chosen onion (Vidalia, Spanish, or Bermuda) into 1/2-inch thick rings. Separate the rings and place them in a large bowl filled with ice water. Let them soak for 30 minutes.
Remove the onion rings from the ice water and thoroughly pat them dry with paper towels.
In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon seasoned salt, and 1/2 cup cornmeal.
Add 1 cup beer (any kind you enjoy!) and 1 large egg to the dry ingredients.
Whisk vigorously until a smooth batter forms. Add 1/2 teaspoon cayenne pepper (or more to taste) if you like a spicy kick.
Refrigerate the batter for at least 15 minutes to allow it to thicken.
Pour about 2-3 inches of vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil to 375°F (190°C). Use a thermometer to ensure accurate temperature.
Dip each onion ring into the chilled batter, ensuring it's fully coated on both sides.
Carefully place a few onion rings at a time into the hot oil, avoiding overcrowding. Fry for 3-5 minutes per side, or until golden brown and crispy.
Remove the onion rings from the oil using a slotted spoon and place them on a wire rack or baking sheet lined with brown paper bags to absorb excess oil.
Serve immediately and enjoy! Leftovers can be reheated in a preheated oven at 350°F (175°C) for a few minutes to crisp up again.